New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Monday, December 22, 2008

CrockPot Spinach and Artichoke Dip


Day 357.

It's the first day of Winter Vacation, and the girls and I are sick. Which means this is a very. normal. year. for us.

We'll be fine. We've got a bunch of books and videos from the library, the good tissue with the built-in Vicks, and 4 quarts of spinach artichoke dip.

This recipe comes from Joey in Minnesota who has a nineteen-month-old and is pregnant. She needs a juggling book for Christmas.

The Ingredients.

1 (14-ounce) can artichoke hearts, drained and chopped
1 (9-ounce) bag baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup sour cream
1/2 cup mayonnaise
3 T jalapeno slices, chopped

The Directions.

I used a 4-quart crockpot. Drain and chop artichoke hearts, and add to the crockpot. Scrunch the spinach and chop it the best you can---mostly try to get the long stems off if you can. Add to the crockpot. Add mayo, sour cream, and chopped jalapenos. Top with 1/2 cup each shredded mozzarella and Parmesan.

Cover and cook on low for 2 hours, or high for 1. Stir. The spinach should begin to welt. If it hasn't, cook some more. When the spinach is totally wilted, take the lid off and add the other 1/2 cup of each cheese, and let it melt while the lid remains off. The spinach will have created some liquid that doesn't really need to be in there.

Serve with your favorite chips, sliced veggies, or bread cubes.

The Verdict.

I liked this a lot. I couldn't taste the jalapenos at all and whined that it "wasn't working" (I wanted my sinuses to drain. lovely image, sorry. but that's what I was going for) but Adam and the kids could taste them and thought it was plenty spicy. I think though, I'd add many more jalapeno slices next time and maybe switch out the mayo for a half-block of cream cheese.

51 comments:

Jen said...

Steph - are you going to use a neti pot this time??? ;)

Crockpot Lady said...

bwhahahahahahaaaaaa!! NO!

:-)

xoxox
steph

Jen T. said...

Hi Steph,

Yum...thanks for your alternate to the mayo. I'm allergic. I just emailed you a yummy dip to try.

Tracy said...

YUM! Can't wait to try this one!

Veronica said...

My dip has cream cheese and sour cream! No mayo here! Gonna have to try the Crock to do it! Thanks.

C. Beth said...

I saw the title, and the strains of "Hallelujah Chorus" played in my head.

Yum.

Beth (I blog here and here.)

Kelley with Amy's Angels said...

Oh, I'm with you girl...no to the neti pot. That thing freaks me out!

But yes to the crock pot and yes to this!! And you answered my question in the recipe--I do not like mayo and to swap it out for cream cheese is FAB! Who can go wrong with cream cheese, I mean really.

Feel better!

Jen said...

Looks great! I'm gonna put that on the menu for NYE.

Jaden Paige said...

This may sound silly... but what in the heck is a neti pot?

Jane-Jane said...

oh this sounds tasty!
is it possible to re-heat the dip without ruining it?
and...can I use MWhip instead of the Mayo. Just trying to use what I have in house.

Crockpot Lady said...

Hi Jaden,
a neti pot is this weird thing you stick in one side of your nose to irrigate your sinuses.

Jane, Miracle Whip would work just fine, and I think reheating would work, too!

xox
steph

Jane-Jane said...

oh...you need to use the neti pot! Husband used one today before heading to bed...we got a cold hanging out in our cold this week too.

Jaden: a neti pot is a device that is designed to flush your sinus passages. google it for best description.

Zimms Zoo said...

This is my favorite dip. I usually use frozen spinach though. I have used mayo or cream cheese and both are very yummy.

Hope you feel better soon and the neti-pot is awesome. Try it!!

Jessica said...

That looks amazing...I wish I had stumbled upon your blog sooner in the year than this, as this is an absolutely amazing idea! I love my crockpot too...it's nice after a long day at work to come home to a meal that's already cooked! :-)

Momma Mango said...

Yummy. I love spinach artichoke dip. I had been wondering if there was some way to make it in the crockpot (yey! thank you!) or at least keep it warm in one while serving. I am making this for Christmas Eve! Mine calls for mayo and cream cheese, and I use the light versions of both and it's still just as tasty. I think sour cream sounds yummy too.

LenaLoo said...

This sounds delish! I know you will be relieved when 2009 comes, but we will be sad... hope you will still toss in any new recipes you try in the future!

Amie said...

sorry you be illin

=p

blueatlantis said...

Just found this blog. May keep me alive during tax season (my bf doesn't cook and my crock has a timer on it. Will work well wehn I work 6am - 9pm)! Thanks!

Denise said...

Yummy! You are almost done. You deserve a medal. Next year do you plan to do 365 days without ever touching a crockpot?

Anyway, I'd love to try this one in the crock pot for Christmas.

Neti away. I LOVE mine!

Melissa said...

My heart is singing right now. Seriously, is there anything better than spinach artichoke dip? My 2 year old hates "lettuce" and she will eat s/a dip til it comes out her ears.

Shirley said...

I was surprised to see this recipe called for fresh spinach vs frozen. Cool. Hard to beat spinach artichoke dip. It's so easy to make gluten free, but I have yet to find one restaurant that serves a GF version. Sigh.

You can achieve the same effect with a dropper, you don't have to use a neti pot actually. If you don't want to do that, boil some water with cayenne pepper in it and stick your head/face over it with a dish towel over your head giving you a hood effect and inhale--DEEPLY. Tried and true for me.

Anonymous said...

If the jalapenos aren't working, make something with wasabi or chinese mustard. Those usually have the desired effect.
Rita

stiner0305 said...

i love your blog!! but i do have a question you and since your the expert crockpotter i hope you can help me. i want to make monkey bread for christmas morning. if i put the bread in the crockpot and put it on low when i go to bed will it turn out? or iam i just stuck to putting it in the oven in the morning and waiting?? thanks so much.
beth
stiner0305@yahoo.com

Jennifer said...

I made some spinach dip yesterday (in the oven at least) and it uses alfredo pasta sauce instead of mayo. It was VERY good and I'm sure it could be done in the crockpot too.

I also used garlic in a jar so that I could skip all the garlic part. Next time I'd probably use 3 "cloves" instead of 4.

Artichoke & Spinach Dip

INGREDIENTS
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

DIRECTIONS
Preheat oven to 350 degrees
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Crockpot Lady said...

Hi Beth,

I have the stuff for monkey bread in the house, too. I think we should both stick to using the oven. I don't have time to go to the store to get more bread-making-stuff (since we're GF, I have to make the dough) and test it out before Thurs. I have no idea how long it will take, and we're having overnight company and I don't want to chance screwing it up. :-)

xox
steph
I will do a monkey bread at some point and post the results, though; you are not the only one to ask, and I'm curious, too.

karen said...

You really ought to try the neti pot. It's gross, but it works. If you are easily disgusted, stop reading this comment now, but I went from blowing this hideous red-green mixture out of my nose to blowing clear after rinsing with the neti pot. Sorry, I know that's truly disgusting, but I'm just saying it works!

Northern Gal said...

Do you think this would freeze well or would the cheese go weird? We LOVE spinach dip and I would love to freeze it in small batches to have whenever!

Daisy said...

I had so much spinach in the garden last year I didn't know what to do with all of it. I'll use this next summer!

Keli said...

Wait a second! Are you not doing 365 crockpot again next year? NOoooooooOOOO! I just found you a couple of weeks ago, and I love your site! Please keep it going!

I don't mean that to sound all creepy and stalkerish, I promise.

Anyway, I'm doing this here recipe for Christmas day at the in-laws. I am excited to eat it with corn chips, bread cubes, and pretty much just a spoon if I have to. And I totally would. Thanks for all your hard work!

Pam (Haslem) Dana said...

I made this last night and it was really good. I doubled it for a big Christmas Eve party and I did half mayo and half cream cheese like you suggested and it was wonderful! I don't like very spicy things, so I only used 3 T of Jalapeno's and it was plenty spice for me. All my guests said it was perfect and they wouldn't have wanted more. Thanks for the recipe. This will be used many more times in the future. The Alfredo sauce sounds yummy in it too! I might have to try that.

Dana Tate said...

ohhh. I am so gonna try this for new years. thanks fo all your yummy recipes.

Catastrophe Waitress said...

MMM I've been wanting a recipe for gluten-free Spinach and Artichoke dip. Thank you, thank you!

Erin

coanheadz said...

i made this for our christmas grazing session that begins after we open presents and it was gone in less than an hour!!! YUM-O! I used the cream cheese instead of mayo and only 2 T jalapeno ( i'm a mild salsa girl! - i thought it had enough kick to it ) another great recipe!!!! thanks!

Crockpot Lady said...

I'm so glad you liked it!
I don't know how it happened, but somehow my tongue has toughened or something and nothing ever seems spicy anymore. weird.

yay!
xxo
steph

amariaf2000 said...

I cannot wait to make this recipe for a party!!! I have thoroughly enjoyed your blog this year!! :-)

Anonymous said...

This was the first of your recipes that I have tried and I absolutely loved it! Kids had no interest in trying the "slimy green stuff" which is hilarious because they both usually love spinach. I too thought that it needed a little more heat. We bought the tame jalapeƱos in a jar instead of the hot ones :( We are excited to try many more recipes.
Tisha

Leann I Am said...

I have made this TWICE NOW and I love the idea of switching the mayo out for cream cheese! It makes about two quarts after it cooks down, but I definitely needed the four quart one to get it all in there.

I could swim in a giant tub of this stuff, it's so good! I can't make it again until we're having people over, or I will eat it ALL.

THANKYOUTHANKYOUTHANKYOUTHANKYOUTHANKYOU!!!!!!!!!!

Stephanie said...

I've discovered 2 things that help make the perfect spinach & artichoke dip: trader joe's frozen artichoke hearts (which taste like artichoke, not brine...not that there's anything wrong with salty-sour brine and Greek Loaf Ricotta. YUM. Greek Loaf Ricotta is harder, saltier, and just generally yummier than Italian Ricotta. I add that, and just barely any cheddar or mozzarella cheese, and it's heavenly. Best thing: the leftovers are good cold or lukewarm, too, it just changes the emphasis of the flavor...Mmmmm...

Just now discovered your blog...nice, I have 365 recipes to view!

Anonymous said...

I love this dip. I made it over the holidays and took it as my dish to all the parties we went to- it was a big hit. Sometimes I make it with asparagus instead of artichokes and I always use low-fat or fat-free dairy and it comes out fantastic. I also do the cream cheese instead of the mayo....

Jenna said...

I wish I would have found your blog earlier! I love this recipe and cannot wait to try some of the others!

Cameron said...

This was a delicious dip! I added some extra pepperoni just because I love it so much. Also, the pepperoni I bought was spiced with tabasco sauce so it gave the dip a little spice. If you can't find that kind of pepperoni, you could just add a couple of drops of tabasco sauce. Great recipe! Thank you!

uh said...

OH EMMMM GEEE, I just made the dip and its amazing, i sprinkled a little garlic salt but dont really notice it. Love the recipe, love you, cant wait to use more of your ideas.

Jessica said...

After you cook it in the crockpot, how long can you leave it on low? I want to serve it in the crockpot but don't want to ruin it? Any tips? Thanks!!!

I just got your book (tired of taking laptop with me in the kitchen to cook) and I love it!!! I am soo happy to have found someone who is gluten free with good recipes! Before your site I kept eating GF that tasted like cardboard, gross!

Stephanie O'Dea said...

Hi Jessica,

I usually scoop the dip out and serve it in a bowl. If you want to serve it out of the crock and you don't have a "warm" setting, keep the lid off, and keep an eye on it and stir regularly. As soon as guests have gotten most of their fill, unplug it. Even on a low setting, the crock is still cooking, and you can risk burning the bottom of the dip.

xoxo steph

ally said...

I featured this link in my Superbowl food suggestions -

Link

Anonymous said...

I just made this for the Super Bowl earlier tonight, and everyone loved it! I definitely enjoyed this recipe, and will use it again someday! It was also really easy to put together. I have a 6 quart crock pot, and it was ready in less than 2 hours. I followed all of the directions, except for that I used half a block of cream cheese instead of the mayo and I also added a teaspoon of minced garlic and sprinkled some black pepper on top to give it a little more flavor. Thank you for this recipe, it was perfect!

Jennifer said...

I wanted to report I did a variation - which turned out AWESOME!! I used one can of chopped spinach, one jar of fire roasted peppers (chopped), mexican cheese (which looks and smells like parmesan), a white mix of cheeses that included mozzeralla, and a whole jalepeno. As you can tell, I just made a quick run to the Mexican grocery store and improvised with what was available - no artichokes. I also used the half a block of cream cheese and no mayo. Used mexican sour cream, which is much richer. Holy freaking cow!! I agree, I couldn't even taste the jalapeno. Taking leftovers to party tonight. Yay!

Sarah said...

I've made this recipe five or six times now. It's always a favorite. Thanks for such a tasty recipe.

Lynda said...

I have a artichoke recipe that I would love to put in crockpot....Mine is:
1 Cup Mayo
1 Cup Shredded Parmesan Cheese
1 Can Artichoke, chopped and drained
2 tsp garlic powder
(optional bapy spinach)
Goes fast then you can say YUM!!! I serve it with Wheat thins :) Usuallly NO leftovers with this one!!!

Lauren said...

How many people does this serve? I have a 7 quart Crockpot and was thinking of doubling the recipe, but I don't want to make too much!

jakesma1999 said...

Hi there!! Fantastic recipe, only change I did was to add 1/2-1 package of knorrs dry veggie soup mix------sublime

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